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Effect of eggshell powder as nucleating agent on the structure, morphology and functional properties of normal corn starch foams
Author(s) -
Xu Yixiang,
Hanna Milford
Publication year - 2006
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.751
Subject(s) - eggshell , materials science , morphology (biology) , thermal expansion , composite material , thermal stability , starch , expansion ratio , chemical engineering , chemistry , food science , organic chemistry , ecology , genetics , engineering , biology
Corn starch and eggshell powder (with particle sizes of 4–5µm and 8–10µm) composite foams were prepared by extrusion. Effects of eggshell on the structure, morphology, physical properties (unit density and expansion ratio), mechanical properties (spring index and compressibility) and thermal behaviour (thermal transition and stability) of the foams were investigated. Foam cell size decreased and cell population increased with addition of eggshell into starch matrix. The foam unit density, expansion ratio and compressibility decreased significantly (p < 0.05), while the spring index increased significantly (p < 0.05) as the eggshell content increased from 0 to 6wt%. Further increasing eggshell content to 10wt% increased the unit density and compressibility and decreased the expansion ratio and spring index. The thermal transition and stability increased with the addition of eggshell. The optimum eggshell content was 6wt% and the smaller‐sized eggshell powder had a favourable effect on the functional properties of the foams. Copyright © 2006 John Wiley & Sons, Ltd.